Ages of knowledge and faith purified in a pot of golden liquid. Be it agonizing pain or just the desire for a lovely Sunday lunch, chicken soup has the answer.
As I lately have some time, I was searching on the web the other day. In need of new, challenging tips, inspiring dishes that We have never tried before, to delight my loved ones with. Hunting for quite some time unfortunately couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I stumbled on this delightful and easy treat simply by accident at Suncakemom. The dessert seemed so scrumptious on its image, that called for immediate action.
It was simple enough to imagine the way it is created, how it tastes and how much boyfriend will probably want it. Mind you, it is extremely easy to please the man in terms of desserts. Yes, I’m a blessed one. Or maybe he is.Anyways, I visited the website and then followed the step by step instuctions that have been combined with wonderful graphics of the operation. It just makes life quite easy. I can imagine that it is a bit of a inconvenience to shoot pics down the middle of cooking in the kitchen as you typically have sticky hands so I pretty appreciate the effort and time she put in for making this post .
With that in mind I’m empowered to present my own, personal recipe in a similar way. Many thanks for the concept.
I had been tweaking the initial recipe create it for the taste of my loved ones. I can say that it was an incredible success. They loved the flavor, the structure and enjoyed getting a treat such as this in the middle of a lively workweek. They basically requested lots more, many more. So the next occasion I’m not going to commit the same miscalculation. I’m going to twin the quantity to get them happy.
chicken soup recipe was first baked by SunCakeMom
Get a yellow skinned vegetarian fed chicken.
Take the chicken apart. Take the skin of if desired but cook it with the meat as fat under the skin is essential for the flavor of the soup.
Add the rest of the broth ingredients. Optionally, the tomato can be cut into four if desired.
Fill the pot up with water. The more water we use, the more ingredients we have to add for a flavorful soup. Never add water at the end of the cooking process!
Place the lid on and cook the meat ready on low heat. Young chickens generally don’t need more than one hour of cooking. Older birds though, could require hours of simmering.
Add the rest of the vegetables to the soup then bring it to boil on high heat. When the soup starts to boil lower the heat and simmer it until the vegetables have the desired texture. The cooking time for vegetables varies but 10 minutes simmering should be plenty to cook them tender and still preserve some of their nutritientes.
Take it off heat and let it sit for at least 10 – 30 more minutes with the lid still on. It could be served immediately but it’s scorching hot so not really recommended. When the dish is served as an only meal thin noodle like pasta is served in it to provide more energy on one go.